Stuffed Breadsticks

Remember that ham from the farewell-breakfast-brunch yesterday? I had some leftover. I also made way too much marinara sauce last Friday for Gary's carbo-load dinner. So, what did we make? Think Magelby's Fresh . . . okay, you already know since it's in the title. Stuffed breadsticks!

I have not perfected this recipe. I will come back and edit this post when I do. But what I did tonight was very delicious, and my kids ate and ate, so I have to share.

You will need:

*bread dough (I used this recipe. Subbed butter for oil. But you could use any you want. Or Rhoades. Try this one, maybe. I will try in the future to make this perfect, but what I did was yummy.)
*cheese (I did some mozzerella and some cheddar. Surprisingly, I liked the cheddar better.)
*meat (Used ham and turkey today. Pepperoni or chicken might be yummy.)
*garlic bread topping (This recipe from Our Best Bites. Or just sprinkle parmesan and garlic.)
*dipping sauce - marinara was awesome, alfredo is great at Magelbys, ranch is a good sidenote

Make the dough according to however you do it, but make sure it is very soft, i.e., don't put in too much flour. If it's still a little sticky it will be so soft for the breadsticks, yum. After the first rise, when it's time to make it into rolls or loaves or pinwheels - don't. Roll it into a big rectangle instead. (I did three separate rectangles because it was easier to work with.) Cut it into smaller rectangles, about the size of what you would use for a roll, but a little more 'cause it's a rectangle, not a triangle. Put some cheese and meat in the middle of each rectangle. Then, take each rectangle and wrap the dough around the filling. Place on a greased cookie sheet to rise, covered. Mine rose about 30 minutes.

Before baking spread some butter on top of each breadstick, then sprinkle on the topping. The Our Best Bites topping was amazing (had that left over, too). We think that's what made it taste like Magelbys. Bake at 350 degrees until golden brown. Serve covered in sauce (like the restaurant), or with some dip. YUM, YUM, YUM!

p.s. I'll bet you could make a big batch of these and freeze most of them. Helpful for emergency dinners or if you don't have a lot of mouths to feed. Also, I'm sure you could put in veggies, but we just had ours on the side.